Christmas Salad with Spinach, Mandarin Oranges, Pecans, Cranberries, Pomegranate, Goat Cheese brings sweet citrus, creamy tang, and nutty crunch with a balsamic-kissed finish. It suits holiday hosts, potluck planners, and weeknight dinner folks, and you can pull it off in about 20 minutes total. I first tossed it together after a grocery run snowstorm detour, and it became a December staple.
Why You Should Try This Christmas Salad with Spinach Mandarin Oranges Pecans
Christmas Salad with Spinach, Mandarin Oranges, Pecans, Cranberries, Pomegranate, Goat Cheese delivers color, texture, and balanced flavor in every bite. The juicy citrus and pomegranate pop against creamy goat cheese, while toasted pecans add warmth and crunch. You can serve it as a starter or load it up for a satisfying main.
This holiday salad uses simple ingredients and pantry shortcuts, so you save time without losing flavor. You can whisk a quick vinaigrette or use a bottled favorite and still get crowd-pleasing results. It travels well to parties and plates beautifully.
Ingredients You’ll Need
- Baby spinach, 8 cups packed (bagged saves time)
- Mandarin oranges, 2 cups segments (use canned in juice, drained and patted dry, or fresh clementines)
- Pomegranate arils, 1 cup (buy a cup of arils to skip seeding)
- Dried cranberries, 1/2 cup (reduced sugar works great)
- Goat cheese, 4 ounces, chilled then crumbled (log style crumbles cleanly)
- Pecans, 1 cup (toast raw pecans or use candied pecans from the bakery section)
- Red onion, thinly sliced, 1/4 cup (optional but tasty)
Dressing options:
- Quick Maple Dijon Vinaigrette: 1/3 cup extra-virgin olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon, 1 tablespoon maple syrup or honey, 1 tablespoon orange juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Pantry shortcut: Use a good poppy seed dressing or balsamic vinaigrette; Brianna’s and Newman’s Own both fit the bill
Equipment:
- Large salad bowl and salad tongs
- Small skillet for toasting nuts
- Small jar or bowl and whisk for dressing
- Cutting board, knife, paper towels
- Measuring cups and spoons
How to Make Christmas Salad with Spinach Mandarin Oranges Pecans
- Prep Time 15 minutes
- Cook Time 5 minutes
- Total Time 20 minutes
- Toast the pecans: Heat a dry skillet over medium. Add pecans and stir until fragrant and lightly browned, about 4 to 5 minutes. Transfer to a plate to cool.
- Make the dressing: Whisk olive oil, apple cider vinegar, Dijon, maple or honey, orange juice, salt, and pepper until glossy. Taste and adjust sweetness or acidity.
- Prep the produce: Drain mandarin segments and pat them dry with paper towels so the salad stays crisp. Slice red onion thinly. If using a whole pomegranate, knock out the arils into a bowl and pick out any pith.
- Build the base: Add spinach to a large bowl. Scatter red onion over the greens.
- Add fruit and nuts: Top with mandarins, pomegranate arils, and dried cranberries. Roughly chop the cooled pecans and sprinkle them over the salad.
- Crumble the goat cheese: Use a fork or your fingers to crumble the chilled goat cheese evenly across the top.
- Dress and toss: Drizzle on half the dressing and toss gently to coat. Add more dressing to taste, then season with a pinch of salt and pepper.
- Serve: Plate the salad right away so the spinach stays perky. Keep extra dressing at the table for topping off.
Tips & Tricks
- Pat mandarin segments dry so they do not water down the greens.
- Chill the goat cheese for 10 minutes, then crumble for clean pieces.
- Toast nuts ahead and store them in a jar to keep them crisp.
- Dress right before serving to keep the spinach tender but not soggy.
- Use bagged baby spinach to save chopping time.
- Swap pecans with walnuts or pistachios if that is what you have.
- Choose maple syrup for a vegan-friendly vinaigrette and sub a plant-based cheese to keep it fully vegan.
- For extra protein, add shredded rotisserie chicken or sliced roasted salmon.
- For gluten-free needs, this salad fits as written; check dressing labels.
What to Serve with Christmas Salad
This spinach salad pairs well with roast turkey, honey-glazed ham, or prime rib. It also complements baked salmon and creamy soups like butternut squash or potato leek. I pour a crisp sauvignon blanc or a light pinot noir for wine, and a cranberry spritz for a zero-proof option. Warm dinner rolls or a herby focaccia finish the plate.
Make-Ahead and Storage
Keep components separate for best texture. Store spinach, fruit, toasted pecans, and crumbled goat cheese in individual containers in the fridge for up to 2 days. The vinaigrette holds in a sealed jar in the fridge for 1 week.
Dress the salad right before serving. If you have leftovers already dressed, refrigerate them in an airtight container for up to 24 hours. Re-crisp the nuts in a dry skillet over medium for 60 seconds, then cool and add back on top. Skip the freezer for this recipe.
Nutrition Information
Per serving, about 6 servings, dressed lightly:
- Calories: 270
- Fat: 17 g
- Saturated Fat: 4 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Sugars: 18 g
- Protein: 6 g
- Sodium: 260 mg
Christmas Salad with Spinach, Mandarin Oranges, Pecans, Cranberries, Pomegranate, Goat Cheese
Ingredients
Instructions
- In a large salad bowl, combine the fresh spinach, mandarin orange segments, chopped pecans, dried cranberries, and pomegranate seeds.
- Gently toss the ingredients to mix them evenly.
- Sprinkle the crumbled goat cheese over the top of the salad.
- Serve immediately as a refreshing and festive salad.